New England Clam Chowder
Recipe by: Sarah Brenner
Servings: 4
1/4 cup diced bacon
1/4 cup minced onion
1 can (10 1/4 ounces) frozen condensed cream of potato soup or 1
can (10 1/2 ounces) condensed cream of potato soup
3/4 cup milk
2 cans (7 to 8 ounces each) minced clams
1 tablespoon lemon juice
1/8 teaspoon pepper
In large saucepan, cook and stir bacon and onion until bacon is crisp and onion is tender. Stir in soup and milk; heat through, stirring occasionally. Stir in clams (with liquor), lemon juice and pepper. Heat through.
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